This salsa can be served alongside grilled fish or used as a small salad.
4 ripe bananas, peeled and finely diced
¼ cup Tamarind Concentrate (see recipe on page 18)
1 roasted red jalapeño, seeded and chopped
1 tablespoon chopped fresh mint
1 teaspoon brown sugar
1 tablespoon lime juice
Gently fold all the ingredients together.